Tuna quinoa cakes

These quinoa cakes are easy to make and even better to tote to work as leftovers. To make a hearty lunch, add them on top of a large green vegetable salad or stuff in a whole-grain pita filled with lettuce and tomato.

Nutrition (per quinoa cake)

Calories: 149; Total Fat: 3 grams; Saturated Fat: 1 grams; Protein: 11 grams: Carbohydrates: 19 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 44 milligrams; Sodium: 247 milligrams

Recipe and photo by Lindsay Livingston, R.D., of The Lean Green Bean. 

6

Ingredients 

1/2 cup cooked, mashed sweet potato

2 cans tuna, drained

3/4 cup cooked quinoa

1/4 cup green onion, chopped

2 cloves garlic, minced

1 Tbsp lemon juice

1 egg

1/4 cup plain yogurt

1 Tbsp mustard

1/2 tsp cayenne pepper

1 tsp paprika

1/2 cup breadcrumbs

How to make it 

In a small bowl, combine the tuna and sweet potato and mix well.

Add remaining ingredients and stir until well combined.

Using your hands, form into 6 cakes.

Place on a greased baking sheet and bake at 400 degrees for 20 min., flipping once.

Lightened-up recipes

Cook Time: 

20

Prep Time: 

5

Article source here:Men’s Fitness